CALF'S FOOT JELLY, No. 1
This classic recipe for Calf's Foot Jelly offers a unique glimpse into historical cooking techniques, transforming a humble ingredient into a clear, shimmering dessert. The process involves slow simmering, clarifying with egg whites, and infusing with sherry and sugar for a delicate, flavorful treat. The resulting jelly has a delightful, slightly sweet taste and a wonderfully firm texture, perfect for serving as a light dessert or a palate cleanser.
Ingredients
- 1 each Calf's foot
- 1 quart Water
- 2 each Egg whites
- 2 tablespoons Sherry (Quantity estimated (not specified in original recipe))
- 2 tablespoons Sugar (Quantity estimated (not specified in original recipe))
Instructions
- 1Carefully wash the calf's foot. Split the foot.
- 2Place the split calf's foot in a pot with 1 quart of water. Bring to a boil and then reduce heat to a simmer. Simmer for 4-5 hours, or until the foot is very tender and the liquid has reduced.
- 3Strain the liquid through a fine-mesh sieve or cheesecloth. Let the strained liquid stand overnight in the refrigerator.
- 4The next day, place the strained liquid back on the stove. When it begins to boil, add the stiffly beaten egg whites. Boil until the mixture is clear.
- 5Strain the mixture again through cheesecloth. Add sherry and sugar to taste.
- 6Let the jelly become firm before serving. Chill in the refrigerator for several hours to set completely.
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